INGREDIENTS

  • 1 slice bacon
  • 1 ounce butter
  • 1 lb potatoes
  • 2 large leeks
  • 3 cups chicken stock
  • salt & pepper
  • 1/2 cup milk
  • 1/2 cup cheese , grated
  • parsley

DIRECTIONS

  1. Cut up the bacon and fry in butter. Peel and cut potatoes, and clean and cut up leeks. Add to the saucepan and fry for 5 minutes.
  2. Stir in stock, add salt and pepper to taste.
  3. Cover and simmer for 30 minutes until the vegetables are tender. Add milk and reheat but do not boil.
  4. If desired, blend for a few seconds. Serve with grated cheese and parsley.